1/6 boneless smoked ham

Discover the real boneless smoked ham made by Les Jambons d'Antan, in La Chapelle-Enjuger, in Normandy. Vacuum-packed, 1/6 of smoked ham represents approximately 1 kg (+/- 10g).

For curing, the hams are first worked with sea salt in a churn for several minutes to make the flesh permeable. They are transported to the salting room and are covered with salt and spices to stay there for 3 weeks.

This charcuterie is then smoked over wood in a fireplace and not in a smokehouse, for 4 weeks, in the pure Norman tradition, which gives it its suppleness and its very fragrant taste.

Finally, the hams continue their maturation for 14 weeks to be boned, cut and vacuum-packed.

You can enjoy the raw smoked ham during an aperitif with friends or family, or in thick slices for the grill as a main course.

Find 1/6 of smoked ham and many other specialties from French soil in our Canning selection. Enjoy your meal!